I had an early craving for Thanksgiving dinner the other night and decided to make a mini feast perfect for 2 to 4 persons. I kept the ingredients to a minimum so that it would be simple and time friendly as well as delicious.
Smashed Red Potatoes with Mushroom Gravy
Boil 3 medium sized red potatoes until tender.
Smash coursely with skins on (i like skins on but you could peel before boiling).
Add splash of milk, pat of butter, salt and pepper and whip together.
Saute EVOO, 1 clove garlic, 1/2 cup finely chopped onion together in a pan until cooked.
Add rough chopped mushrooms to mixture and cook until tender.
Add 1 can cream of celery (or cream of mushroom/chicken) soup and 1/2 can water
simmer until sauce thickens and drizzle on mashed potatoes.
Zesty Cranberry Sauce
1 can cranberry sauce (or boil fresh cranberries on stove with water and sugar until it makes a thick compote).
Add zest of 1 lemon plus juice of 1/2 lemon and combine.
Easy Green Beans
1 small pkg frozen green beans.
Cover with water, add 1 cube veggie or chix bouillon for seasoning and boil until tender (you could also steam these).
Boil 2 to 3 eggs for 10 min.
Cut each egg in half and put the yellow centers in a bowl.
Add juice of 1/2 lemon.
Add very finely chopped pickles (I prefer Claussen brand).
Add 1 tblsp dijon mustard.
Add 1 to 2 tblsps miracle whip or mayonnaise or plain yogurt.
Add a dash of curry powder.
Add a dash course salt and pepper and combine all ingredients.
Use the mixture to fill the centers of each egg and top with a sprinkle of paprika.
Sweet Potato Stix
Peel and chop 1 sweet potato into steak fries or thin french fries.
Mix EVOO and melted butter (1 pat or 2) in a bowl.
Coat the fries in the butter mixture and place in casserole baking dish.
Top the fries with a sprinkling of brown sugar and cinnamon.
Bake at 350 degrees until fries are tender (be careful not to let sugar and butter mixture burn).
When fries are done, sprinkle with coarse salt and serve.
-Alternatively, you could bake them plain or salted and then use the melted butter and sugar mixture as a dipping sauce.
I like to use Martha White self rising cornbread mix. I just follow the recipe on the package which calls for 1 egg, 1 and 1/3 cups milk, 1/4 cup oil and that’s it. But, if you want the cornbread to be extra flavorful and extra moist, substitute buttermilk for milk. Or, if you don’t have buttermilk, you can put in 1 cup milk and 1/3 cup heavy whipping cream or half and half or even plain yogurt.
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